Many times, wine for beginners include the lighter wines such as Pinot Grigio, Chardonnay, White Zinfandel or Riesling. The fruitier and lighter wines.
As you broaden your tastes, move onto Pinot Noir, Merlot, and Shiraz wine.
Don't just start with a bold Cabernet... this is definitely something to build to.
Just remember to keep trying new wines. You never know when your next or NEW favorite will come along.
Sangiovese would be a good choice, although there are many, many more.
Any Merlot produced by a reputable vintner should be good.
Merlot and Sangiovese are two.
ballsack
Sour grapes aren't ripe and haven't produced the sugar that makes them sweet yet. <><><> Also, wine grapes tend to be more sour and table grapes tend to be sweeter. Wine grapes aren't necessarily intended to be eaten and table grapes are.
Sweet, and it is very good
air is not good for any wine it makes it sour so froth or bubbles are not really wanted anyway.
You can use any wine you wish in the recipe. The wine substitute would yield a different flavor. The flavor may be more sour or sweet, depending on the tendencies of the wine.
Merlot wines tend to be on the dry side (in wine talk, "dry" is the opposite of "sweet", and nowadays even most "sweet" wines are not really THAT sweet). If you want a wine that's actually what a non-wine person would consider sweet, look for something labeled as a "dessert" wine, such as a Moscato.
sour wine, or vinegar, is called 'du vinaigre' in French.
No
It usually is because if you were eating a sweet dessert and went to drink non-dessert wine, the wine could taste sour or bitter compared to the dessert you are eating. So, usually dessert wines are sweeter.
Dry wines tend to taste sour to persons not accustomed to them, but there are varying degrees off dryness. Sweet wines won't taste like Mountain Dew (except the cheap stuff) but it tastes relatively sweet.
Vinegar (vin aigre = sour wine)
Many people say Oysters pair well with Champagne or Shortbread.
Vinegar can be produced from wine.